• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a
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    INGREDIENTS

Soup Base:
  • 100 g coconut milk
  • 1 ltr fish stock (can be substituted with chicken stock)
  • 3 tbspWORLDFOODS galangal paste
  • 1 tbsp WORLDFOODS Yellow Curry Paste
  • 6 shallots, chopped
  • 4 garlic, chopped
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • salt and pepper to taste
  • 200 mussels (with shells)
  • 4 red bird eye chillies, cut thick rings
  • few coriander leaves, chopped
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    PREPARATION

  1. In a saucepan, heat up the oil and stir-fry the chopped shallot, garlic and 3 tablespoons of WORLDFOODS galangal paste and 1 tablespoon of WORLDFOODS Yellow Curry Paste
  2. Add the fish stock and the coconut milk, stir well.
  3. Let it boiled for a few minutes, add the fish sauce, sugar, salt and pepper. Strain the soup.
  4. Heat up the soup again, add mussels and turn down to simmer, cover the pan and let it cook for about 5 minutes.
  5. When the mussels is half opened, it’s done. Lastly, put the bird eye chillies and cilantro.

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Mussels in Galangal Coconut Soup

Mussels in Galangal Coconut Soup

Ingredients

  • Soup Base:
  • 100 g coconut milk
  • 1 ltr fish stock (can be substituted with chicken stock)
  • 3 tbspWORLDFOODS galangal paste
  • 1 tbsp WORLDFOODS Yellow Curry Paste
  • 6 shallots, chopped
  • 4 garlic, chopped
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • salt and pepper to taste
  • 200 mussels (with shells)
  • 4 red bird eye chillies, cut thick rings
  • few coriander leaves, chopped
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